Marmalade apple tart

By Chezlamere

Ingredients

• For the pastry:
• 75 g butter
• 75 g golden, unrefined caster sugar
• an egg yolk
• 150 g plain flour
• a little milk to finish
• For the filling:
• 850 g sweet dessert apples
• half a lemon
• a tbsp unrefined caster sugar
• 250 g marmalade
• cold double cream

Details

Servings 3
Adapted from theguardian.com

Preparation

Step 1

To make the pastry: cut the butter into chunks and put it in a food mixer with a beater attachment. Add the sugar and beat till pale and creamy. Mix in the egg.

Add the flour carefully and slowly to the mixture. Stop as soon as it is incorporated. Check the texture of the dough, adding a very little milk if necessary to bring it to a nice rolling consistency. Remove the dough from the bowl, put it on a lightly floured board and roll it into a fat sausage. Wrap in greaseproof paper or clingfilm and chill in the fridge for half an hour.

Drain the apples and put them into a large, heavy-based saucepan with the sugar and bring to the boil. Turn down to a simmer, and continue till the apples are tender and have all but lost their shape - about 20-30 minutes over a moderate heat with the occasional stir. Leave them to cool.

Very lightly butter the tart tin. Remove the pastry from the fridge, and cut it into thick slices, using them to line the tin, pressing the dough firmly into the corners and patching any tears or cracks. The pastry should be quite thick. Prick the pastry lightly with a fork, then chill for 20 minutes. Set the oven at 200C/gas 6. Place a baking sheet in the oven. Put the chilled pastry case on the hot baking sheet and bake for 20 minutes until light biscuit-coloured. Remove the tart case from the oven and turn the heat down to 180C/gas 4. Fill the tart case with the apple purée. Warm the marmalade in a small pan, then spoon on top of the apple and return to the oven for 30-35 minutes. Serve warm, with cream.